Ingredients

250g new potatoes (diced)

1 shallot (sliced)

1/2 tbsp olive oil

1 tsp dried crushed oregano

100g small mushrooms

2 eggs

Advertisements

Preparation

1. Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
2. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.
Serve with a grilled tomato or a serving of baked beans.
218 kcalories, protein 11g, carbohydrate 22g, fat 10 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.24g